These adorable mini king cakes popped up on Plain Chicken this week, and I knew I had to try them! John David and I both love cinnamon rolls, so I made a "test" batch for us:)
These are fun treats for any occasion. Simply alternate the color of sprinkles for the seasons.
Easy King Cake Knots
1 loaf refrigerated french bread dough
3 T. butter, melted
1/4 cup sugar
1 T. cinnamon
1 cup powdered sugar
4 t. milk (may need more for right consistency)
1/2 t. vanilla
Colored Sugar for decoration
Preheat oven to 350 degrees. Unroll french bread dough into large rectangle onto counter, measuring about 12x16 inches. (I sprinkled a little flour to prevent sticking)
Melt the butter and brush onto entire surface of the dough. In a small bowl, mix together the sugar and cinnamon. Sprinkle mixture onto entire surface of buttered dough.
Then, cut the dough in half lengthwise, and then cut crosswise into strips measuring about 1 1/4 inches wide.
To make knots, twist two strips of dough together, pictured below.
Tie each strip loosely into a knot, stretching gently, if necessary. (See below) Place knots on baking sheet two inches apart.
Bake **25 minutes. (I found that **20 minutes** was ample bake time if you prefer softer bread)
While knots bake, prepare icing by mixing together powdered sugar, milk, and vanilla.
Remove knots from oven, and cool for a few minutes. Dip each knot's top into icing, sprinkle with colored sugar, and enjoy! Makes 11 knots.